"Most of the restaurants have set themselves to Corona times. Some have also used the forced break in spring to develop new ideas. The Dobbendeel definitely belongs to it. On the map you will find exciting new things next to the classics (the TV menu is unfortunately missing). A poultry essence is smoked in the plate, a salmon fillet is unconventionally combined with borillas-sud and ratatouille-ravioli, a cream Brulee gets a new texture through some milk rice. It is particularly pleasing how precise the new ideas are realized in the kitchen. The vigil in the poultry essence is soft, the salmon is perfectly cooked to the point and the cream Brulee has a freshly caramelized sugar crust. Definitely a recommendation."
